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Country Herb Rolls

Country Herb Rolls
These rolls are a delicious and savory addition to any meal.
Yield 24 rolls



  • 3 tablespoons oil or melted butter
  • 1 cup water
  • 1/2 cup milk
  • 3 tablespoons granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1 large egg (beaten)
  • 3 1/2 cups bread flour
  • 1/2 cup cornmeal
  • 1 teaspoon dried minced onion
  • 1/2 teaspoon garlic salt
  • 1 teaspoon Italian seasoning


  • In large pot over medium heat, or microwave-safe bowl, add oil (or butter), water and milk. Heat to 110-115°F. Pour into a mixing bowl.
  • Add sugar and egg; stir in yeast. Whisk until mixture is smooth.
  • Add flour, cornmeal, onion, salt and seasoning. Stir with heavy wooden spoon. If necessary, work in a little additional flour with your hands until the dough is no longer sticky. Knead on floured surface for 2 to 3 minutes. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down, cover and let rest 10 minutes. Turn out onto a lightly floured surface. Divide into 24 equal pieces (cut dough into 4 pieces, the cut each of those into 6 pieces). To shape, roll each piece into a 6-inch long rope. Tie in loose knot and tuck ends under. Place rolls onto greased 9×13-inch pan. Cover and let rise until indentation remains after lightly touching.
  • Preheat oven to 375°F. Brush tops with 2 tablespoons melted butter or oil. Bake 15 to 20 minutes or until golden brown. Cool on wire rack.


Photo by Fake Ginger.

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Review & Comments

Kathleen Campbell | Reply

When rolls are done baking do I let them cool in pan or immediately put rolls on wire rack ? Your directions aren’t clear on this step

Red Star Yeast | Reply

Hi Kathleen – Yes, cool rolls on a wire rack.
Happy baking!

Malina | Reply

5 stars
Just got done making these for my Thanksgiving dinner tomorrow. I had to taste test one, and they are amazing! My whole house smells wonderful, and these rolls are going to be the perfect complement to all the other food I will be serving at dinner tomorrow. I will definatly be sharing the link to this recipe with my cooking group! Happy Thanksgiving????

Anonymous | Reply

I’d like to make these early for Thanksgiving. Is it possible to freeze them either before or after baking? If before baking, do I just thaw them Thanksgiving morning and stick them in the oven for a few minutes to warm them up? Thanks very much!

Red Star Yeast | Reply

It is best to par-bake yeasted rolls. To par-bake rolls, bake them at 275-300°F for about 20 minutes or until the crust begins to form, but before it starts to brown. The next day, or when you will serving them, bake them at the normal baking temperature until they are the desired color.

Sletner | Reply

5 stars
Made these tonight for a family dinner tomorrow. Oh my goodness! I am going to have to make another batch. My husband and I had to try them…..and….oops…we no longer have enough for our dinner tomorrow! Light, fluffy, the herbs are wonderful. No need to put additional butter on these rolls. They are delicious!

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